English Trifle

1. 1

   Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9 inch straightsided glass bowl.

2. 2

   Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading.

3. 3

   Place berries, kiwi and peaches on top of cake.

4. 4

   Heat the milk in top of double boiler over mediumlow heat until film forms on it.

5. 5

   Beat the eggs with the sugar and vanilla in a double boiler until it forms a ribbon.

6. 6

   Then slowly pour the hot milk into the eggs, beating all the time.

7. 7

   Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, 10 to 15 minutes.

8. 8

   Don't let it boil.

9. 9

   Strain it through a fine sieve.

10. 10

    Cool the custard in a bowl set in ice water, stirring occasionally.

11. 11

    Pour cooled custard over the fruit.

12. 12

    Refrigerate, covered, at least 4 hours.

13. 13

    Whip cream to soft peaks.

14. 14

    Beat in powdered sugar and continue beating until stiff.

15. 15

    Spread whipped cream over the trifle and garnish with strawberries.

* Per serving · 4 servings · Values may vary.